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Friday, August 1, 2014

Zucchini and Pumpkin Blossoms

Zucchini and pumpkin blossoms are delicious lightly battered, fried until golden, sprinkled with sea salt and served with lime. The stems  are very handy for battering them and putting in the pan so keep them until the end.

Chick pea flour is essential as it gives it a lighter crispier batter that just clings to the flower.


Half corn flour and half chick pea flour by volume (ie. 1/2 cup each) Increase if you are cooking many flowers.
Salt to taste
Enough water to make a runny batter.

Dip blossoms in batter and rotate to coat all sides. Add to hot oil in pan.

Turn the blossoms once they are golden on one side. Remove from the oil when they are golden and drain on a paper towel. Salt them immediately and squeeze a dash of lemon or lime over them.

Note: It's important to snip off the stems. otherwise your blossoms look like battered rodents and your pictures are blurry because you and your family cannot stop laughing! Enjoy.